DOI: 10.36347/sajb.2016.v04i03.025

Pages: 292-296

Momordica charantia slices were dried with air at different temperature, and the effects of drying temperature on the sensory characteristics and antioxidant activities were investigated. The results were as followed. Momordica charantia slices showed some shrinkage and their color gradually turned brown from pale green with temperature increase from 30 to 120℃. The total flavonoids content and reducing power of prepared Momordica charantia slices first decreased and then increased, and iron ion chelating activity first increased and then decreased with temperature increase. And The DPPH scavenging ability was higher at 60 and 120℃. The content of total flavonoids of Momordica charantia slices was significantly correlated with the reducing power and had relatively strong correlation with DPPH free radical scavenging activity.